Q&A: Julie Blackman

By Louise Continelli

NEWS STAFF REPORTER

CAMBRIA—She’s the farmer’s daughter—and proud of it.

Julie Blackman left the pastoral life for a time but returned with new enthusiasm for the land.

Her great-great-great-grandfather George started the scenic 160-acre Blackman Homestead Farm on the Niagara Escarpment almost 160 years ago, journeying to the Lockport area with his family via the Erie Canal from Connecticut. He kept the farm going even after all of his four sons left to serve in the Civil War.

Today, his 42-year-old great-great-great- granddaughter, a 1985 Starpoint Central High School graduate and 1991 University at Buffalo graduate, serves as a Niagara County Farm Bureau board member, having traveled to Albany to lobby with other farmers from across New York.

She deals with labor issues, regulations regarding processing and sales of food products, wine and beer. Blackman’s also on the advisory committee for the Field&Fork Network and works part time as a physical therapist at Lockport Rehabilitation and Pain Management Center in addition to her agricultural life.

She’s the oldest of four children that represent the sixth generation to have grown up on the farm, owned and operated by parents Robert and Margaret Blackman. Even Julie’s grandfather, Walter Blackman, who just turned 95, still mows orchards, packs fruit, and cracks all of their English walnuts used in their apple walnut butter, his granddaughter told Q&A.

Tell us about your childhood on the farm?

When my brother and sisters were growing up, we were still a small dairy farm. Our lives evolved around the

twice-daily milking schedule. I can remember family outings— having to be back home by 5

p. m., so Dad could start milking or what we called, and still call, “chores.”

What were you like then?

I was more of a tomboy than my other sisters and chose to do the outside, or barn, chores when jobs were given out by my parents. I enjoyed helping bottle- feed the calves and graining [feeding] the milking cow. We always had pets, too — rabbits, goats, sheep. Our community had an active 4-H program we were involved in. During September and October, we all helped with the U-Pick apple business on the weekends. I was also active in school and played sports year-round.

Was it hard to “keep you down on the farm?”

My parents were very supportive of all of those activities, balancing farm chores, too. As the oldest of four, and growing up on a dairy farm, I have to admit that I was anxious to go away to college. I thought about an agricultural program but wasn’t sure I wanted to commit to that career path. I decided to head into math and science, and started at Alfred State College for a degree in liberal studies with math and science. I then transferred to the University at Buffalo and received degrees in exercise science and physical therapy.

I got the travel bug and took a traveling physical therapy job in Phoenix. I came back and continued to work at Medina Memorial Hospital and then in a private practice in Lockport. During all of this time, I still helped out at the farm as time allowed.

We hear you had a change of attitude when it came to farming.

A few years ago, I went on vacation with friends, traveling to San Francisco, Napa Valley and Salinas Valley, where I started seeing a positive side to agriculture. I observed a creative, respected and viable spin. The wineries, farmers’ markets, roadside stands were busy, fun and exciting.

After that trip I started having an urge to get more involved in my family’s farm, as well as local agriculture. I always felt our region had so much potential but somehow was stagnant. After a few months of soul-searching, I decided to go part time at the physical therapy clinic and head back to the family farm. I wasn’t quite sure where I was going to fit in, and I don’t think my parents were sure, either. The farm couldn’t support another person financially.

So how did you make it a smart move?

I felt very strongly about it, just had to figure out my role as the sixth generation trying to keep the farm viable. It hasn’t always been easy, as with any family business, but I felt that the time for growth in agriculture in our region was now, and we were going to be part of it.

What did you do? I first upgraded our computer and Internet access, because it was time to do some research. I attended seminars, read agricultural publications and searched online to find out farming trends, issues. I decided to develop a “value-added” product line using fruit from the farm. Over time, I developed new products, including fruit butters, apple sauces, chili sauce and concord grape pie filling. I currently have the products jarred in the Finger Lakes.

Tell us more about branching out.

In the winter of 2008, we were invited to participate in the indoor Wintermarket on Elmwood Avenue in Buffalo. The following May, I started at the outdoor Elmwood-Bidwell market, selling our jarred products and fresh fruit. These two venues became opportunities to meet the other farmers, food producers and appreciative customers. We have developed a wonderful network. Last summer, we also joined the Williamsville Farmers’ Market. This past September, David Setzer from Artful Table, Jo’El Drajem from Blossom Hill Farm and I opened Farmers & Artisans in the Village of Williamsville. With the store we are able to sell our products year-round, as well as create a space to promote and sell other regional farmers’ and producers’ products.

Have an idea about a Niagara County resident who would make an interesting question-and-answer column, or an issue worth exploring? Write to: Louise Continelli, Q&A, The Buffalo News, P. O. Box 100, Buffalo, NY 14240

e-mail:lcontinelli@buffnews.com